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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | Beef, ground, 80% lean meat / 20% fat, raw | 1 | head | Cabbage | 1 | can (28 fl oz) | tomatoes canned, crushed | 3 | tablespoons | brown sugar | 1 | tablespoon | sauce,worcestershire | 1 | tablespoon | lemon juice | 1 | cup | Rice, white, cooked | 1 | small | Onion, chopped | 1 | large | eggs | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.
Read more at http://www.mrfood.com/Beef/Old-Fashioned-Stuffed-Cabbage#iaTlqgycSy5YGjbg.99 |
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